This light dinner is tasty and packed with protein. I know that when I get home to the family I can cook the fritters and whip up a salad in no time.

In a large bowl, combine the pumpkin, bacon, eggs, bread crumbs, Parmesan, pine nuts and salt and pepper and combine really well with a spatula.

Line a baking tray with baking paper.

With your hands, make small walnut-size balls, then gently press down on them to make small patties. Refrigerate for 1 hour.

Heat oil in a large frying pan over medium heat. In batches cook the fritters for 5 minutes on each side. Drain on paper towelling and serve.